There are few things as satisfying as making your own preserves. Whether it be jams, jellies, marmalades or pickles, there’s just something about that, that makes me glow with pride. I feel like the ultimate domestic goddess when I go through the process of taking fresh produce and preserving it for later use and even more so when I get to stock the fridge and pantry with these bottles of home-made deliciousness.
I have been meaning to make pickled cucumber forever and when the green grocer I always go to had a buy-1-get-1-free special a while ago, I knew it was a sign. I decided on a pickling liquid (if that’s even what it’s called) flavoured with fresh dill, dill and coriander seed and garlic. I also wanted it to be a sweet and sour liquid like the pickles that I loved growing up. I used two enormous cucumbers for this batch and they have already been finished because they are positively addictive. They work incredibly well on burgers and I now have plans of taking this same liquid and pickling onions and jalapeños with it. Delicious pickles for all!!
Table of Contents
Home-made pickled cucumber
for the pickling liquid
- 3 cups 750ml white grape vinegar
- 2 cups 500ml water
- 1.5 cups sugar
- 3 tablespoons sea salt flakes
- 2 tablespoons dill seeds
- 1 tablespoons coriander seeds
for the pickles
- 2 large cucumbers sliced (I used a crinkle cutter)
- 3 whole garlic cloves
- large handful fresh dill
- To make the pickling liquid, combine the ingredients in a saucepan and allow to come up to the boil.
- In sterilised jars, layer the cucumber, garlic and dill then top with the hot liquid.
- Close the jars tightly and allow to cool to room temperature. Place the pickles in the fridge and allow to stand for at least 2 days before serving.
- These pickles will keep, unopened for up to 2 months.